| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- utility room : 1 dead rodent on glue board
- kitchen: behind ice cream freezer:
2 glue traps with dead roaches (6 on one, 2 on another)
1 Dead rodent on glue board
- hanging fly strip : multiple flies/flying insects
Item removed from bldg **Corrective Action Taken** **Repeat Violation**
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law.
- Walk in freezer: dripping condensation causing ice buildup
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated.
Multiple dented cans not segregated **Repeat Violation**
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35A-03-4
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Basic - Dead roaches on premises.
- hallway leading from kitchen to rear door: 2 dead roaches
- kitchen: 1 dead roach near ice machine
- sushi bar area: 2 dead roaches under sushi bar
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
- prep are: uncovered drink on prep table while prepping in process
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
- wait station: blue plastic cups stacked while wet
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Set up wash, sanitize, sanitize; no rinse step set up
Middle sink drained to allow for rinsing of soap after washing
**Corrective Action Taken**
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14-11-4
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Basic - Equipment in poor repair.
- under buffet cabinets: gap between bases of cabinets , where water pipes enter units
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36-22-4
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Basic - Floor area(s) covered with standing water.
- prep area
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
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36-24-5
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Basic - Hole in or other damage to wall.
- kitchen, behind ice cream freezer
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
- cook line: in between paper towel dispenser and wall
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33-13-4
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Basic - Nonbagged garbage in dumpster.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawing at room temperature.
- prep area: raw tuna
Item placed under running water **Corrective Action Taken**
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- wait station
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
- prep area: Multiple items on can rack:
Apple sauce, banana pudding, sliced peaches
Items removed from inventory **Corrective Action Taken** **Repeat Violation**
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41-14-4
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High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- kitchen: fly strip hanging above ice cream freezer **Repeat Violation**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Prep area: raw chicken 45°-60°
Prepping in process, operator instructed to store excess product in cooler and prep smaller amounts more frequently **Corrective Action Taken**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests.
- dumpster: flies and maggots, too numerous to count
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- cook line make table: raw shell eggs above prepped mushrooms
Raw shell eggs moved to lower cabinet of unit **Corrective Action Taken** **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
- cook line, glass door cooler: ra chicken above cooked green beans
Items moved to correct locations **Corrective Action Taken**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
- hallway leading from kitchen to rear door: 18 hard droppings, 4 soft droppings
- kitchen: on rolling cart : 12 hard droppings , 2 soft droppings
- dry storage: under racks/shelves: 16 hard droppings
- utility room: on top of water heater 16 dry droppings
- utility room: 6 soft droppings on floor
- cook line: 5 soft rodent droppings under equipment
- cook line : under woks actively in use: 8 soft droppings
- cook line: 2 hard droppings on wooden pallet under reach in cooler
- hibachi area: under prep table: 10 hard droppings, 2 soft droppings
- hibachi area: 2 soft droppings under grill, 8 hard droppings on floor
- 5 hot buffet cabinets: 38 total hard droppings
- salad buffet: 3 soft droppings
- sushi bar and prep area: 2 hard droppings under prep bar; 19 hard droppings under customer buffet
Inspector Walker called DM Truex to inform of findings
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- cook line, make table
2 individual eggs with cracked/broken shells
Items discarded during inspection **Corrective Action Taken**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
- hibachi area: eye drops stored on shelf next to vinegar
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01C-10-4
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Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- walk in 1: raw oysters on sheet pan with no accompanying tag
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- entered building through rear door, washed hands at 3 compartment sink
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
-: Kitchen : cook line **Repeat Violation**
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